This was really good. Though I think next time I will use less herbs in this. It is also really good as a snack ! The only problem I had was rolling them up in to neat little triangles. Though that probably comes with practice.
Recipe courtesy Emeril Lagasse, Emeril’s There’s a Chef in My World, HarperCollins Publishers, New York, 2006
- Serves: 16 to 18 triangles
2 (10-ounce) packages frozen chopped spinach, thawed
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
1 large egg, lightly beaten
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 (8-ounce) package feta cheese, crumbled
24 sheets frozen phyllo pastry, thawed
1 1/2 cups melted unsalted butter
Position rack in center of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
Gently unfold the phyllo dough.* Lay 1 sheet of phyllo on a large cutting board and gently brush with the melted butter. Place a second phyllo sheet on top of the first and brush with butter.
Repeat 2 more times until you have a stack of 4 phyllo sheets with butter brushed between the layers. Using a sharp knife, cut the phyllo sheets lengthwise into 3 strips. Place 2 tablespoons of the spinach
filling 1 inch from the bottom end of each strip. Take the bottom right corner of the strip between your thumb and finger and fold over the spinach filling to the left to make a triangle.
Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top. Place the triangle, seam side down, on the prepared baking sheet.
Brush the completed triangle lightly with butter. Repeat with the remaining strips and phyllo sheets until all of the filling is used. Arrange the triangles 2 inches apart on the baking sheet. Bake for 15
minutes, until golden and heated all the way through. Remove the spanakopita from the oven and cool slightly on the baking sheet. Serve warm or at room temperature.
*It is important to keep a piece of plastic wrap and a damp cloth or paper towel over the phyllo sheets that you are not working with to keep them from drying out.